He is a superstar of the culinary world, having received two Michelin and three New York Times stars at age 24, the youngest chef to do so. ‘To The Bone’ is Liebrandt’s exploration of his culinary roots and creative development from dishes inspired by key moments of his career, both abroad and in his own restaurants in New York: Atlas, Gilt, Corton and now Brooklyn’s ‘The Elm’. Below is an excerpt from ‘To the Bone’: